Fajitas Bonitas

by Mark Reinfeld & Jennifer Murray

Serves 4 to 6

This dish can be made regularly because it is so simple and yet impressive.
We love the flavor and meatiness of the mushroom here, but the recipe also
works well with tofu or tempeh instead of the Portobello. Taking the time to
serve with rice and beans would make the meal even more traditional. Salsa
(page 82), Vegan Sour Cream (page 289), and sliced avocado or Guacamole (page
88) also go well with fajitas.

1. Preheat the oven to 200°F. Place the tortillas on a baking tray or
a plate and cover them with a moist towel to warm them up without drying them
out. Let them heat up gently while you make the rest of the meal.

2. Using a large skillet or wok, sauté the olive oil, garlic, onion,
red and green bell peppers, mushrooms, and jalapeño, if using, over
medium heat for about 5 minutes, or until the peppers are bright and soft,
stirring occasionally. Add the corn, if using, cumin, chile powder, cayenne,
salt, pepper, and soy sauce, and cook for 5 minutes more, or until all veggies
are cooked through.

3. Remove the tortillas from the oven. Serve the sautéed vegetables,
lettuce, and tomatoes in separate bowls along with the warm tortillas still
under the towel, and let everyone make his or her own.

Variations

• Add 8 ounces of extra-firm tofu or tempeh, cut in strips, to the recipe
after the onions in step 2. You can try roasting them for extra flavor (see
page 28), in which case you can toss them in at the end or serve on the side
as an optional ingredient.

• Substitute 8 ounces of seitan for the Portobello mushrooms and add
to the recipe after the onions in step 2.

• If you have more time, serve the fajitas with the Taco Filling (page
228).

From The 30 Minute Vegan by Mark Reinfeld & Jennifer
Murray, published by Da Capo Lifelong